Chocolate Chip Cookie Recipe Without Vanilla Extract
This Chocolate Chip Cookie Recipe Without Vanilla Extract delivers soft, chewy cookies with crisp edges. Made with simple pantry ingredients, these cookies are rich in flavor and easy to prepare. Perfect for any occasion!
24 Servings
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 cups chocolate chips or chocolate chunks
Instructions
Prepare for Baking
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for a non-stick surface and easy cleanup.
Melt the Butter
- Melt the unsalted butter in a saucepan or microwave. Allow it to cool slightly before use to prevent scrambling the eggs in the next steps.
Combine Dry Ingredients
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this mixture aside.
Mix Wet Ingredients
- In a large mixing bowl, use an electric mixer to blend the melted butter, brown sugar, and granulated sugar until fully combined. This process should take approximately one minute, resulting in a glossy, dark mixture.
Incorporate the Eggs
- Add the eggs and the additional egg yolk to the sugar mixture, one at a time. Mix thoroughly on medium speed until the batter appears smooth and lightens in color.
Combine Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, approximately ½ cup at a time. Mix on low speed after each addition until just combined. Be careful not to overmix, as this could affect the cookie texture.
Add Chocolate Chips
- Fold the chocolate chips into the dough using a spatula, ensuring even distribution throughout the mixture.
Portion the Dough
- Using a cookie scoop or your hands, measure approximately ¼ cup (60 grams) of dough for each cookie. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
- Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden brown while the centers remain slightly soft.
Cool the Cookies
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that the baking powder and cornstarch used are also certified gluten-free.
These cookies are a versatile treat, whether enjoyed fresh out of the oven or saved for later. Their rich, buttery flavor and chewy texture make them a favorite for everyone.